2 slices bacon
6 1/2 lbs. cut up beef short ribs
1 clove garlic, minced
1 (12 oz.) pkg. fresh mushrooms, leave whole
1 lg. onion
2 bouillon cubes, beef
Water
1 c. red wine, opt.
1 tsp. salt
Thyme leaves
1 bay leaf
5 med. potatoes, cut in bite size pieces
Oil
1/3 c. flour

Fry bacon crisp; remove, drain and crumble. Set aside. In drippings, brown ribs on all sides. Remove with slotted spoon. Add garlic and mushrooms. Cook until mushrooms are brown. Remove with slotted spoon. Add onions. Cook until translucent. Remove with slotted spoon. Discard drippings. Add beef bouillon cubes, 2 cups water, wine, salt, thyme, and bay leaf.

Return ribs, heat to boiling. Cover and simmer for 1 1/2 hours. Deep fry potatoes. Drain. Discard bay leaf from ribs. Add potatoes and mushrooms. Cook 10 minutes.

In small bowl, combine flour and 1 cup water. Stir into ribs and cook until juice thickens. Sprinkle bacon crumbs over the top.